Vanilla Custard Cream Cake - Croatian Kremsnita

• Vegetarian

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 1/4 cups Flour, white
  • 1 1/2 cups Granulated sugar
  • 1 1/2 tbsp Powdered sugar
  • 2 tsp Vanilla extract vanilla sugar

• Bread & Baked Goods

  • 2 Puff pastry sheets

• Dairy

  • 3 cups Heavy whipping cream
  • 4 cups Whole milk milk

Found on betterbakingbible.com

Description

Ingredients

• 4 cups whole milk milk
• 8 eggs
• 1 1/2 cups granulated sugar
• 1 1/4cups white flour
• 2 tsp vanilla extract vanilla sugar
• 2 puff pastry sheets
• 3 cups heavy whipping cream
• 1.5 tbsp powdered sugar

Directions

• 1. Preheat oven to 350F and lightly flour a clean surface. Using a floured rolling pin, thinly roll out each puff pastry sheet. 2. Place each puff pastry sheet on a baking sheet and bake for ten minutes. Remove from oven and set aside to cool.
• 1. Separate the 8 eggs from their yolks. Using an electric mixer, mix the 8 egg yolks with 1 1/2 cups of sugar until light and fluffy. Slowly add in flour, vanilla extract, and 1 cup of milk until well combined. 2. Over medium heat, boil 3 cups of milk in a sauce pan. Fold in custard cream mix (from step 1) into boiling milk and slowly stir until thickened. 3. Using an electric mixer, mix the 8 egg whites until very stiff and combine with the thickened milk mixture. Place 1 pastry sheet into a pan and pour the custard over the pastry, chill in fridge for a few hours until cooled and stiff. 4. Beat 3 cups of heavy whipping cream with 1.5 tbsp of powdered sugar and pour over the chilled custard. Using a long, sharp and clean knife, cut the second pastry sheet into 20 squares. Place over the custard cake in place. Before serving, sprinkle each slice with powdered sugar.